Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons chopped chives or green onions
- 4 slices of whole grain or sourdough bread
Instructions
- Boil the eggs: Place eggs in a pot, cover with water, bring to a boil over medium heat. Cover and let sit off heat for 12 minutes.
- Cool and peel: Transfer boiled eggs to an ice bath for 5 minutes, then peel under running water.
- Mix ingredients: Roughly chop the peeled eggs in a bowl. Add mayonnaise, Dijon mustard, salt, and pepper. Stir gently.
- Add freshness: Fold in chopped chives or green onions.
- Assemble: Spread egg salad on one slice of bread and top with another slice. Cut diagonally.
- Serve immediately or refrigerate in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 370mg